Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats

Brahma, Sandrayee; Weier, Steven A.; Rose, Devin J.

doi:10.1016/j.jcs.2016.05.001

Cited by 31 publications

(20 citation statements)

References 22 publications

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“…Oat flakes and chickpea had the lowest values of all proximate analysis except for total carbohydrates. The results are close with those found by Brahma et al [38]; Alexandrino et al [39]; Sharma et al [40] and Hassan et al [41] who analyzed oat, sunflower, chickpea and pumpkin seeds, respectively. Table 3 displays the chemical composition of four oat bars [oat flakes (F 1 ), sunflower (F 2 ), chickpea (F 3 ) and pumpkin seeds formula (F 4 )].…”

Section: Chemical Composition Of Selected Raw Materialssupporting

confidence: 92%

Enhancing the Nutritional Value of Oat Bars

Omran¹

2018

AJFST

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The present work was designed to prepare four different oat bar formulas (F 1 , F 2 , F 3 and F 4 ) from quick oat flakes, sunflower, chickpea and pumpkin seeds. Chemical, physical, textural, microbiological and sensory evaluation were performed. The results indicated that the substitution of oat with sunflower, chickpea and pumpkin seeds significantly enhanced the nutritional value of the resultant bars. Protein and fat contents significantly increased. Total phenols, total flavonoids, tannins and antioxidant activity significantly increased in F 2 , F 3 and F 4 compared to F 1 . Substitution of oat with sunflower, chickpea and pumpkin seeds has no significant effect on taste, color, flavor and overall acceptability but, it had a significant effect on appearance. Hardness, microbiological counts and peroxide values increased while water activity decreased during storage period for three months. The results clearly demonstrated the value of substituting oat with sunflower, chickpea and pumpkin seeds to produce oat bars with good nutritional value and stability up to two months. Sunflower formula was the most valuable addition with the highest acceptability followed by pumpkin formula.

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Section: Chemical Composition Of Selected Raw Materialssupporting

confidence: 92%

Enhancing the Nutritional Value of Oat Bars

Omran¹

2018

AJFST

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“…Earlier studies have also reported different results regarding the effect of different extrusion parameters. Brahma and others () found that the molecular weight of β‐glucan in oats was not affected by water content, screw speed, or temperature, while Tosh and others () observed a large effect, with decreasing molecular weight at increased temperature and decreased water content. The high molecular weight of β‐glucan is advantageous from a physiological point of view, although the content of β‐glucan is rather low in wheat and rye.…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

Andersson

Jonsäll³

et al. 2017

Journal of Food Science

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Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.

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“…showed that under their conditions they could increase the amounts of resistant starch and water-extractable β-glucan by decreasing the water content during the oat extrusion, without affecting the β-glucan molecular weight. 145 However, Tosh et al also showed that drastic extrusion conditions caused β-glucan depolymerisation, loss of cell wall integrity and β-glucan dispersion throughout the cereal. 146 In addition, alongside molecular weight reduction, differences in the hardness and density of the extruded cereals became more obvious.…”

Section: Degree Of Processing and Functionalitymentioning

confidence: 99%